Effects of Dietary Protein and Fat Sources on Plasma
Cholesterol Parameters, LCAT Activity and Amino
Acid Levels and on Tissue Lipid Content
of Growing Pigs
Young male pigs were used to examine effects of dietary protein
and fat sources on plasma cholesterol parameters. Diets providing 16 and 42%
of metabolizable energy from protein and fat, respectively, were fed for 12-14
weeks. Protein was derived either from plant sources (50% from soybean meal
and 25% each from corn and wheat) or from animal sources (90% from casein
and 10% from lactalbumin). The polyunsaturated to saturated fat ratio in the
diets averaged 3.0 in the polyunsaturated fat diets and 0.3 in the saturated fat
diets. Cholesterol content of the four experimental diets (plant protein-polyunsaturated
fat; plant protein-saturated fat; animal protein-polyunsaturated fat;
and animal protein-saturated fat) was 0.6 mg/kcal.
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Dietary Protein, Cholesterol and Atherosclerosis:
A Review of the Early History
The first purely nutritional investigation
into experimental atherosclerosis was carried out by
Ignatowski in 1908. Believing that a toxic metabolite
of animal protein led to atherosclerosis, he fed meat to
adult rabbits and milk and egg yolk to weanling rabbits
and caused atherosclerosis. For the next two decades
experimental efforts from many laboratories were di
rected at determining which, if any, animal protein was
the most atherogenic. The discovery in 1912 that di
etary cholesterol per se was atherogenic turned atten
tion to fat and cholesterol, eclipsing work on dietary
protein.
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 Dietary Protein Increases urinary Calcium

An increase in dietary protein has been shown by
several investigators to increase urinary losses of cal
cium, resulting in negative calcium balance (1-7). This
has been reviewed in detail by Yuen et al. (8). However,
Spencer and colleagues have observed that a high pro
tein diet has little effect on urinary calcium excretion,
and they attributed this to the phosphorus content of
the diet (9-11). Recently, they concluded that com
monly used complex proteins, which have a high phos
phorus content, do not cause urinary calcium loss in
adult humans (12). Because excess urinary calcium and
negative calcium balance are thought to result in an
increased risk for osteoporosis and nephrolithiasis, it is
important to address this discrepancy of opinion.

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WALNUT CONSUMPTION IS ASSOCIATED WITH LOWER

Risk of Type 2 Diabetes in Women

Diabetes is estimated to affect 25.6 million American adults (1) and 366 million people worldwide (2), and the numbers will continue to increase to ~552 million by 2030 globally (2). Type 2 diabetes makes up >90% of all diabetes cases. Therefore, primary prevention of type 2 diabetes through diet and lifestyle modifications is of paramount public health importance. Recent evidence suggests that the type of fat rather than total fat intake plays an important role in the development of type 2 diabetes (3,4). Studies have shown that a higher intake of MUFAs and PUFAs and a lower intake of saturated fat and trans fat is associated with a reduced risk of type 2 diabetes (4). 

The baseline characteristics according to the frequency of walnut consumption in the 2 cohorts are shown in Table 1. Women with more frehttps://www.blogger.com/blogger.g?blogID=8548897913438648626#editor/target=post;postID=6399991611943168579quent walnut consumption were older and tended to weigh less, exercise more, and smoke less than women with infrequent consumption. Women who ate more walnuts also consumed more fish, whole grains, fruit and vegetables, and total energy. Consumption of walnuts was positively correlated with intakes of peanuts (Spearman correlation coefficient = 0.30) and other tree nuts (Spearman correlation coefficient = 0.40). We documented a total of 5930 incident type 2 diabetes cases (3166 in the NHS and 2764 cases in the NHS II) during 10 y of follow-up. As shown in Table 2, walnut consumption was inversely associated with risk of type 2 diabetes. In the multivariable-adjusted model without BMI, the pooled HRs (95% CIs) for participants consuming 1–3 servings/mo, 1 serving/wk, and $2 servings/wk of walnuts were 0.93 (0.88–0.99), 0.81 (0.70–0.94), and 0.67 (0.54–0.82), respectively, compared with women who never/rarely consumeds walnuts (P-trend < 0.001).

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